Philly Cheese Steak Parcels
one just won't be enough ;)
Ingredients
- 4 sheets puff pastry
- 250 g rib fillet
- 1 medium brown onion
- 1 green capsicum
- 150 g cream cheese softened
- 100 g grated mozzarella
- 1 tablespoon man rub
- man grind
- 1 egg beaten
- Schmack Sauce to serve
Instructions
- Slice the capsicum and onion thinly and fry on medium - high heat for 8-10 minutes with some man grind until soft
- Slice the steak very thinly and fry with man rub and splash of olive oil on high heat for 2 minutes - set aside
- Mix cooked steak, onions/capsicums with mozzarella, cream cheese and some man grind
- Cut your pastry sheets in ¼'s
- Fill 2 of the ¼'s with a heaped tablespoon of cheese steak mix and top with remaining pastry - pressing down gently to remove the air
- Trim any excess pastry from the edges and crimp the pastry using a fork - this helps to seal the edges
- Brush with egg wash and slice a couple slits across the top - this helps to release any trapped air and will give your crispier puff pastry
- Bake in the oven @ 200c for 18 minutes or until crispy!
Notes
Essential Tools
- frying pan x 2
- baking tray
- mixing bowl
- fork
- pastry brush
- small bowl
- chef knives
- chopping board
- measuring utensils
Tips/Tricks
- all the components of the cheese steak can be cooked in advance and mixed together. Store in the fridge once cooled and allow to come to room temperature to fill the pastry tarts
- once assembled you can freeze the puff pastry tarts - just as long as the pastry sheets aren't out of the fridge for longer than 30 minutes or so.
- serve with some schmack sauce for the ULTIMATE bite